Vinatigo – Marmajuelo

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Spain

Canary Islands

Wine

Red

The Facts

Origins Spain > Canary Islands > Tenerife

Appellation Tenerife

Varietal Marmajuelo

Cepage 100% Marmajuelo

Winemaking 100% Marmajuelo, fermented and aged on the lees in stainless steel.

Markets California, Texas

Trade and Media

Sales Sheet

Shelf Talker

The Character

Overall Tropical & Vibrant

Aromas Passionfruit, banana leaves, pineapple, salty acidity

Mouthfeel Textured & Fresh

Tasting Notes The maritime freshness of these places translates beautifully into the wine, with a vibrant salty acidity to complement the tropical aromas of passion fruit, pineapple and banana leaves. Textured, fresh and very persistent, a perfect wine to pair with seafood and fresh fish.

Selling Point A wine to transport you to the Canary Islands

Pairings Seafood and fresh fish

Sustainability

2022 - Vegan, Green Practicing
2021 - Vegan, Green Practicing

The Story

The origin of Marmajuelo is still shrouded in mystery. Since Juan Jesús discovered some vines at the end of the 90s on the island of El Hierro, we have been completely in love and have even replanted it in the northwest of Tenerife. There are 25 hectares around the world, spread over small plots in Tenerife and El Hierro, where the vineyards rise above the ocean and benefit from its refreshing breeze.

In the News!

ISLAND WINE: A Wine Travel Diary from the Canary Islands Pt. 1 - Read More

About Vinatigo

Producer Story

Juan Jesus is a proud native of Tenerife and the fourth generation of growers in the island. During the twenty-five years that he’s overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. The grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking.

Producer Story

Juan Jesus is a proud native of Tenerife and the fourth generation of growers in the island. During the twenty-five years that he’s overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. The grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking.